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Dairy
Medium
2 Hours, 45 Minutes
Diets 
2 and 1/2 – 3 cups self-rising flour, plus more as needed
1/4 – 1/2 teaspoon salt
7 ounces unsalted butter at room temperature
7 ounces sour cream
1 egg for egg wash
1 pound eggplants (enough for 3 roulades)
2 tablespoons canola oil (or any other vegetable oil)
pinch salt
freshly ground Gefen Black Pepper
handful parsley, chopped
any grated or crumbled cheese you prefer, about 1/3 cup for each roulade (optional)
Mix 2 and 1/2 cups flour, salt, butter, and sour cream in a mixer (or by hand) fitted with the paddle attachment. If the dough is too moist, add a bit more flour and continue kneading by hand until a (very) soft, delicate dough is formed.
Wrap in plastic wrap and keep refrigerated for at least two hours before use. It’s best when chilled. Cut dough into three portions before rolling out.
Preheat oven to 350°F.
Cut the stems off of the eggplants. Cut eggplants into round slices roughly 1/4 of an inch thick, or lengthwise. Brush with oil and sprinkle with salt on both sides.
Lay sliced eggplant on a parchment paper lined cookie sheet and roast for 25-30 minutes. Flip eggplant slices with a spatula and continue roasting for 15-20 minutes longer or until golden on both sides. Remove from oven and let cool.
Dust a rolling surface with some flour and roll out 1/3 of the dough into a thin rectangle.
Layer a thick strip of the eggplant 1/3 of the way up from the edges of the dough. Leave some unlayered dough space for folding around wider sides as well. Do not spread filling over entire surface; a thick strip is enough.
Add parsley and grated or crumbled cheese on top of eggplant.
Fold narrow/wider side edges in and then fold bottom and top parts (longer sides) of dough to envelope the filling into a roulade form.
Beat the egg and brush top of roulade with the egg wash. Place roulade onto a parchment-lined baking sheet and proceed to assemble next two roulades.
Once assembled, bake for 35 minutes. Serve immediately or at room temperature.
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